Cooking That Does Not Involve Near Trips to the Emergency Room

(Edited to add: I have scoured the internet for a link for this recipe with no luck.  To get this recipe, I suggest jumping in your time machine and going to the news stand to pick up the magazine that came out October 16. Or e mail me.  You know, whatever!)

I really don't know why I've been inspired to write so many (inspiring) posts about cooking.  But, here goes another fabulous and tasty culinary adventure.

For some reason, the arrival of fall always creates cravings for comfort food.  (Thus, the need for tasty baked potato soup.) I found a recipe in my People magazine recently. . . you know, cuz I read it for the recipes. . .for shepherd's pie. And, being the epicurean that I am (!), I, of course, wanted to try it out. I mean, what's not to love?! Meat, good! Peas and carrots, good!  Mashed potatoes, good!  (Anybody else thinking of Joey eating Rachel's authentic English trifle? hee hee!)

So, I started with some lovely ground turkey (to make it healthier on account of the 6 tablespoons of butter I used in the rest of the recipe).  Here is the strange looking meat with the carrots and onions. See the stick of butter that I used very nearly all of?!









Next, I got to make a roux. Oui, mon ami! I did say roux.  Can you tell that watching a ridiculous amount of Top Chef is finally paying off?!  And, you know, yadda yadda yadda, throw some other stuff in.  Top with mashed potatoes, and you have such.

Bake for such 'n such amount of time, and voila!

Yummy, bubbly, delicious shepherd's pie.

Top with cheese, and enjoy!

(No noses were harmed in the making of this meal.)